Vegan Sweet Potato Tacos

Sweet Potato Tacos | It's Megan Lifestyle Blog | #sweetpotato #tacos #vegan #plantbased #weightwatchers

I’m trying to introduce more vegetables into my diet, and these Sweet Potato Tacos are so good I could eat them 3 times a week.

I actually wanted to wait to share them with you, but I couldn’t help myself – so here you go!

I’ve indulged quite a bit this summer, so moving into fall, I’ve made it a goal to introduce more plant-based meals into my diet. I started following more plant-based instagram accounts, and started seeing unique veggie tacos, so I thought – I could make that work! So here we go: Sweet Potato Tacos.

This post contains affiliate links with If you purchase through any of the links below, I will make a small referral commission at no additional cost to you. My opinion of the product is unsolicited and all truly my own. I have not received any free products or payment for my opinion, just the referral commission if you purchase through a link!

This recipe is for 2 people (3 of the small corn tortillas per person).

Grab 1 sweet potato per person, wash it off and stab it a bunch of times with a fork. We’re “baking” these in the microwave, so this keeps them from exploding!

Place your potatoes in the microwave, and use the potato button setting (just adjust it to the number of potatoes you’re making).

Sweet Potato Tacos | It's Megan Lifestyle Blog | #sweetpotato #tacos #vegan #plantbased #weightwatchers


Once your potatoes are done, heat a skillet on the stove while you scrape out one potato at a time. I used a little ramekin to mash my potato in (however, I made a mess.. so, you do you).


After you mash up the potato, add in some spices / salt / pepper. I highly, highly recommend this Fire Roasted Chile and Garlic seasoning! It’s perfect on sweet potatoes. While you’re doing this, spray your hot skillet with cooking spray and throw your corn tortillas on.


Sweet Potato Tacos | It's Megan Lifestyle Blog | #sweetpotato #tacos #vegan #plantbased #weightwatchers


After you flip your tortillas, add a little cream cheese (I used Trader Joe’s Vegan Cream Cheese), then top with your smashed sweet potato, and a slice of avocado. I add a little salt to the avocado, and squeeze some lime over them.


Sweet Potato Tacos | It's Megan Lifestyle Blog | #sweetpotato #tacos #vegan #plantbased #weightwatchers


Take ’em off when the bottoms are toasted, and top with cilantro! Enjoy your Sweet Potato Tacos with a marg (or a La’Croix, because we’re being healthy).


Sweet Potato Tacos | It's Megan Lifestyle Blog | #sweetpotato #tacos #vegan #plantbased #weightwatchers


Sweet Potato Tacos | It's Megan Lifestyle Blog | #sweetpotato #tacos #vegan #plantbased #weightwatchers

Vegan Sweet Potato Tacos

These Sweet Potato Tacos are perfect for sneakily eating more plant-based meals. 6 tacos serves 2 people!

Course Main Course
Servings 6 Tacos


  • 2 Sweet Potatoes
  • 2 tbsp Vegan Cream Cheese (or regular)
  • 6 Corn Tortillas
  • 1 Avocado
  • 1 bunch Cilantro
  • 2 tsp Lawry's Chile Garlic Seasoning
  • 2 tsp Sea Salt
  • 1 Lime
  • Cooking Spray


  1. Wash your sweet potatoes, then poke holes in them using a fork.

  2. Place your sweet potatoes in the microwave. Use the microwave potato setting (make sure if you're cooking two to adjust the setting).

  3. While your potatoes are cooking, slice your avocado! I typically cut it in half, then cut each half into thirds. This way each taco gets a slice.

  4. When the microwave is almost finished, get your skillet hot on the stove.

  5. When your sweet potatoes are done, slice each one down the center and let them cool for a minute. Once they're okay to touch, scoop the insides out of one at a time (I usually cook three tacos at once). 

  6. Put the scooped potato into a small bowl (I use a ramekin), and mix in spices. The amounts listed are an estimate – you should spice to your own taste!

  7. Spray skillet with cooking spray and put three tortillas into the hot skillet. Once they are toasted on one side, flip.

  8. Spread a small amount of cream cheese onto each tortilla. I split 1 tablespoon up per 3 tortillas. 

  9. Add your sweet potato mush to each of the tortillas on the skillet.

  10. Add your avocado slices to each tortilla.

  11. Salt the avocado and squirt the tacos with lime!

  12. Take the three tortillas out of the skillet, then repeat for the remaining 3. Once they're all done, garnish with cilantro.


Want some other healthy recipes? Check out these Air Fryer Mozzarella Sticks!

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2 Ingredient Dough Grilled Pizza with Bacon

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee

One of my favorite things about Weight Watchers is that it’s taught me 1,000 creative ways to eat pizza.

If you haven’t heard of 2 Ingredient Dough, check out my post dedicated to it here. This stuff is so easy to make, and it’s very Weight Watchers friendly. This particular recipe is more like a tarte flambee versus a pizza. However, it’s delicious and the perfect recipe to eat every day from now until it’s impossible to grill outside.

Here’s how you make this awesome grilled pizza:


First, go about making your 2 ingredient dough pizza crust like normal, then add salt, garlic and dried basil prior to mixing. While you’re doing this, you can put your center cut bacon in the oven on 370º for about 15min.

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee


At this point you should turn your grill on to get hot. Once your dough is ready, lay it out on a floured counter. I use regular flour for this. The dough will be pretty sticky, so using the flour on the surface, your hands, and the rolling pin is extremely helpful. Try not to overdo it on the extra flour though, or you’ll have to add it as calories / Weight Watchers points. Use a rolling pin to flatten into a pizza shape.

2 Ingredient Dough | It's Megan Blog | #2ingredientdough #weightwatchers #pizzadough #twoingredientdough


After you use a rolling pin to flatten the dough (not too thin, so you don’t get holes in it – but not too thick so the edges crisp) drizzle each side with olive oil. Spray a piece of tinfoil with non-stick spray and lay each pizza on its own tinfoil.

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee


Place both pizza crusts on the grill. My husband says you can put the crust directly on the grill, tinfoil not needed – but this turned out so good I don’t know if I recommend deviating 🙂

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee


Once the edges start to brown up a bit, flip the crusts directly onto the grill and remove the tinfoil. Once the dough looks pretty solid, you can add your toppings.

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee

I heated Ragu Homemade-Style Pizza Sauce (1sp) in the microwave for 1 min before adding it to the pizzas. I also used 1 ball of fresh mozzarella (5sp) for each pizza, sliced, and 2 pieces of center cut bacon (1sp), crumbled. If you have some on hand, or you have time to prep – I highly recommend The Skinnyish Dish Crock Pot Marinara (0sp per serving).


Once the cheese is melted, you can take it off of the grill, cut and serve!

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee


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2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee


Weight Watchers Freestyle: This pizza comes in at about 13sp for the whole thing.

2 Ingredient Dough Grilled Bacon Pizza | It's Megan Blog | #pizza #2ingredientdough #weightwatchers #bacon #tarteflambee

2 Ingredient Dough Grilled Pizza with Bacon

Love bacon? Love pizza? Same. Here's a recipe you're going to love.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 pizza
Calories 366 kcal


Pizza Dough

  • 1/2 cup Fat Free Greek Yogurt
  • 1/2 cup Gold Medal Self Rising Flour
  • 2 tsp Garlic Powder
  • 2 tsp Salt
  • 1 tbsp Dried Basil

Pizza Toppings

  • 2 slices Center Cut Bacon
  • 1 3/4 oz Fresh Mozzarella Ball (drained and sliced)
  • 1/4 cup Pizza Sauce
  • 1 drizzle EVOO
  • 1/8 cup Fat Free Mozzarella


  1. Make your 2 ingredient pizza dough, combining all ingredients in a stand mixer and mixing until a dough clump forms and the bowl has no crumbles left in it.

  2. Lay pizza dough out on a floured surface, making sure to flour your hands and a rolling pin.

  3. Roll dough into a pizza shape, making sure not to flatten the dough too thin.

  4. Put bacon on a baking sheet, and place in oven (370º for 15min).

  5. Drizzle each side with olive oil, then lay flat onto a sheet of tinfoil (spray the tinfoil with non-stick cooking spray first).

  6. Let cook on the grill for a few minutes, until edges are golden.

  7. Flip pizza crust directly onto the grill, removing the tin foil. Let cook until the dough looks done.

  8. Add toppings (mozzarella, pizza sauce, bacon – extra shredded mozzarella if desired).

2 Ingredient Dough

Two Ingredient Dough | It's Megan Blog | #weightwatchers #2id #2ingredientdough #pizzadough

Have you heard about 2 ingredient dough?

I’m not exactly sure who the genius is behind it, but it’s made waves on the internet! It even has it’s own Instagram handle. I use 2 ingredient dough for so many recipes, and I think you will, too.

So, what is two ingredient dough?

Use 1 part Fat Free Greek Yogurt and 1 part Self Rising Flour.

Two Ingredient Dough | It's Megan Blog | #weightwatchers #2id #2ingredientdough #pizzadough

Typically 1 cup of each will get you 4 biscuits, or 2 pizzas.

If you have a stand mixer (which I highly recommend using for this as the dough can be very sticky), put your ingredients into the mixer bowl, use the dough attachment (it looks like a hook) and turn it on to mix until there are no crumbles left in the bottom of the bowl. The dough should be in a large clump, and the bowl should pretty much be clean.

Two Ingredient Dough | It's Megan Blog | #weightwatchers #2id #2ingredientdough #pizzadough

Two Ingredient Dough | It's Megan Blog | #weightwatchers #2id #2ingredientdough #pizzadough

Voila! That’s the base! From here, you can split up the dough into biscuits, roll into pretzels, or flatten for pizza – bake at 350º for 22 min and you’re done.


Weight Watchers Freestyle Points: The self rising flour is 3sp per 1/4 cup (using Gold Medal brand), and the fat free greek yogurt is 0sp.

2 Ingredient Dough | It's Megan Blog | #2ingredientdough #weightwatchers #pizzadough #twoingredientdough

2 Ingredient Dough

Fast and easy dough to use as biscuits, pretzels, pizza – you name it!

Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 1 serving
Calories 136 kcal


  • 1/4 cup Fat Free Greek Yogurt
  • 1/4 cup Gold Medal Self Rising Flour


  1. Add both ingredients to your stand mixer.

  2. Turn stand mixer on until the dough forms a large clump, and the bowl is completely clean. There should be no crumbs at the bottom of the bowl.

  3. Use as you wish! If you're making biscuits, form into a biscuit shape. If you're making pretzels, form into a pretzel shape and add salt. For pizza, flatten with a rolling pin.


WW Friendly Chocolate Chip Cookies Based on Magnolia Table

Chocolate Chip Cookie Recipe

I am a huge fan of Joanna Gaines, and when I bought her cookbook, I was determined to make those recipes fit into my Weight Watchers diet.

Of course my first focus was on the chocolate chip cookie recipe! I LOVE chocolate chip cookies, and I had not found a WW version that really satisfied that craving. With swapping out a few ingredients for calorie-friendly substitutes, reducing the serving amount from FORTY to twenty (which is still a lot!), and modifying a few things, I was able to make these yummy 1 freestyle point cookies!

This post contains affiliate links with If you purchase through any of the links below, I will make a small referral commission at no additional cost to you. My opinion of the product is unsolicited and all truly my own. I have not received any free products or payment for my opinion, just the referral commission if you purchase through a link!


Just want the recipe? I gotcha.



Gather your ingredients! I’ve tried the recipe with both 1 egg and 2, and it comes out great both ways. So if you only have on egg, don’t let that deter you from making these!

Here are the chocolate chips <and they’re vegan!>


First, preheat your oven to 350º. Then mix the flour, baking soda and sea salt in a medium bowl and whisk together. Set aside.


Next, add “butter” and brown sugar to a stand mixer (or a bowl and use a hand mixer). Mix together for 2-3min.


Once it’s mixed together, add egg(s) and mix until blended, then add Vanilla Extract and mix until blended.


Next, add the dry mixture in and blend.

Once you get a cookie dough consistency, add in your chocolate chips and turn the mixer on for a second to evenly distribute the chocolate chips throughout the dough.


Scoop cookie dough onto a parchment-lined cookie sheet. Try to get them as evenly as possibly and you should get 20! I struggle with the even serving sizes, but I’m typically eating all 20 so I know the Weight Watchers Points anyways 🙂


Place in oven and bake for 10-12 min!


Let them cool for 1 min on the pan, then transfer to a cooling rack until cool. Place in an air-tight container or 3-4 days.

Voila! Thanks, Joanna Gaines!

*If you’re not on a diet, you should just go ahead and use real butter and real brown sugar, because why not?!

Serves 20 cookies. Serving size: 1 cookie.
Prep time: 15 min
Cook time: 10-12 min
Cool time: 30 min


1 1/4 cup(s) all-purpose flour (16sp)
1/2 tsp baking soda (0sp)
1/4 tsp sea salt (0sp)
4 Tbsp I Can’t Believe It’s Not Butter! Light Vegetable Spread (6sp)
2 eggs (0sp)
3/4 tsp vanilla extract (0sp)
150 Lily’s Dark Chocolate Premium Baking Chips (6sp)
128gm (1/2 cup) Sukrin Gold Brown Sugar (0sp)



  1. Preheat the oven to 350º.
  2. Whisk flour, baking soda and sea salt in a medium bowl. Set aside.
  3. Add I Can’t Believe It’s Not Butter Light and Brown Sugar into a stand mixer, or a bowl and use a hand mixer. Mix for 2-3mins.
  4. Add in eggs and mix until blended. Then add Vanilla Extract and mix until blended.
  5. Add dry ingredients and mix for about 1 minute. Turn mixer on high at the end for a few seconds.
  6. Add Chocolate Chips and turn the mixer on for a second, just to evenly distribute chips throughout the dough.
  7. Scoop dough onto a parchment lined cookie sheet.
  8. Place in oven for 10-12min, or until golden.
  9. When you take the cookies out of the oven, let them cool on the cookie sheet for 1 min before transferring to a cooling rack.
  10. Store in an air tight container for up to 3-4 days.

Nutritional Info

Total Number of Servings: 20 cookies
1 cookie per serving. 1 Freestyle Point; 7 Smart Points; 2 Points Plus (all calculated with an online calculator – let me know if you find any discrepancies!)

If you are fine with reducing this down to 60 chocolate chips for the entire recipe, you can have 2 cookies for only 2sp. I like chocolate chips so this recipe is 2 cookies for 3sp!

Calories: 44, Fat: >2g, Carbs: 13g, Protein: >1g (calculated with My Fitness Pal)


About the Recipe

This is an adaptation of Joanna Gaines Chocolate Chip Cookies from her book, Magnolia Table by Joanna Gaines. Original recipe is copyright © 2018 Joanna Gaines.


Want to check out other Weight Watchers Friendly Recipes? Check out these mozzarella sticks!


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My Imperfect Produce Unboxing

Imperfect Produce Unboxing

Do you pay attention to how much food you waste?

I truly didn’t until I saw a billboard a few years ago talking about how much water gets wasted when we throw away strawberries, eggs, milk, etc. and I had just thrown away all three of those things because they went bad before I was able to use them! More recently, Instagram did its creepy Instagram thing where it knows what you’re thinking, and started advertising Imperfect Produce on my feed. I had clicked on it a few times but wasn’t sure about a weekly “commitment”, or how the fruits and veggies would turn out – until a friend of mine said she’d tried it and loved it! So, check out my experience below:


Ok, but what is Imperfect Produce?

Good question. It’s a company committed to selling produce that doesn’t quite fit the cosmetic requirements of retail. According to UNESCO and Environment Working Group, 1 in 5 fruits and veggies grown in the U.S. don’t meet cosmetic standards. This could mean crooked carrots, smaller fruit, oddly shaped tomatoes – and this usually causes them to go to waste. What Imperfect Produce does is work with trusted growers to take their “ugly” produce and deliver it to subscribers’ doors. In the past when a farmer would have an “ugly” fruit or veggie, they would have to either leave it to waste in their field, or sell it at a very low cost to a processor. With Imperfect Produce, they don’t have to lose money or break-even on those ugly growers any more. If you’re not sure about the “ugly” produce, here’s a link to a graphical representation of what makes produce cosmetically unacceptable in the store.


So, how does it work?

When you sign up, you decide how frequently you’d like a produce box, what type of produce you want, and how much. For my husband and I, I chose 1 small box, 1 time a week, fruit and veggie mixture. You can also choose from Organic, All Fruit or All Veggie. They recommend a small box for 1-2 people. (I do have to say, having so much produce around is helping me stick to my diet. If you’ve read my About Me, you know I’m on Weight Watchers – and fruits and veggies are key!) The Thursday after signing up, you’ll receive a link to customize your box. You have until the end of the day on Friday to choose your items and change your mind. If you don’t actually need to purchase for the following week, you can simply click skip.


When you are choosing your items, you’ll see they have a really good selection of produce (watch my video to see what I chose!), and they tell you what makes it “ugly”. To be honest, some of it isn’t even ugly – it’s just extra. They simply had too much. That was the case with my blueberry pint and I have to say, they were awesome! Poor lil’ guys would have never made it to the store! After you pick your produce, just sit back and relax – on Monday it will be delivered to your door! It comes with instructions on where you should store each item for it to live its best life, which I thought was helpful because we just keep things where ever they fit.



You’ll do some good for the environment!

Once you receive your first box, check your account online to see how much water you’ve helped save, the pounds of CO2 saved and pounds of food saved! It tugs at the heartstrings. According to the Imperfect Produce homepage, they’ve helped save a total of 19 million pounds of food, 772 million gallons of water, $6.5 million in groceries, and 42.3 million pounds of CO2!


Want to try it out?

I have a link! If you use the link below, you’ll save $10 on your first box! This post isn’t sponsored, I just love this brand and cause so much!


If you’ve tried Imperfect Produce before, or you’re planning to try it – leave me a comment! Also, make sure you check out the video of my unboxing, and subscribe to my YouTube Channel!


Imperfect Produce

Weight Watchers Friendly Wonton Mozzarella Sticks

Raise your hand if you’ve been personally victimized by mozzarella sticks! 🙋‍♀️

(Just want the recipe? Here you go!)

I swear I can have a perfect week on a diet, then all of the sudden mozz sticks come out of no where and ruin everything! No one has self control over a plate of hot melted cheese, I don’t care who you are. Well, I joined Weight Watchers (again) this year, and I’m making balance a goal. If I have mozzarella sticks, then I need to balance it with something healthy. Or… make healthy mozzarella sticks? Have my mozz sticks and eat them too? Yes please! With some inspo from some of my fellow-Weight Watchers, I’ve designed the perfect points-friendly Wonton Mozzarella Sticks!

I highly recommend making these in an air fryer. They come out perfect each time, and it’s quick and easy. I’ve linked a few air fryers below! I recommend using one with a digital timer and temperature control as mine is not, and it’s difficult to know exactly what temp / time I dial.

The string cheese I use is 4sp for 3 sticks, however the brand Lucrene has string cheese that is 3sp for 3. I was unable to find any near me!


Okay, first thing’s first: unwrap 3 string cheeses and cut them in half!

Weight Watchers Wonton Mozzarella Sticks


Next, lay one of the halves across the corner of a wonton wrapper like this:

Weight Watchers Wonton Mozzarella Sticks


Wrap it up like a burrito:


Weight Watchers Wonton Mozzarella Sticks


Weight Watchers Wonton Mozzarella Sticks


On the open side, use a damp paper towel to wet the edge so it sticks to itself and stays closed. For difficult wrappers, I sometimes run the whole thing quickly under a faucet so it seals.


Weight Watchers Wonton Mozzarella Sticks


Do this for all 6 string cheese halves.


Weight Watchers Wonton Mozzarella Sticks


Spray them with cooking spray, flip and spray again. I like to season them a little bit with Italian Seasoning or Garlic Powder!


Weight Watchers Wonton Mozzarella Sticks



Put them in the basket of your airfryer, setting the temp to 390º, and the timer to 6min. About 3min in, make sure you take the basket out and shake them up!

Then, voila! (If the cheese melts out a little, just clean it up asap. The light cheese should pull off very easily). Pair them with Daily Dose of Pepper’s 0sp Marinara Sauce and you’ve got a delish appetizer or dinner!



Weight Watchers Wonton Mozzarella Sticks


You can have 6 of these for 7sp, versus buying the frozen TGI Friday’s Mozz Sticks, which are 3sp for 1!



3 Light String Cheese (4sp)
6 Wonton Wrappers (I used Frieda’s Asian Specialties Won Ton Wrappers: 6 are only 3sp)
Cooking Spray



  1. Cut the three string cheeses in half.
  2. Place 1 half string cheese on top of 1 wonton wrapper. Fold in the sides and roll the cheese until it is fully covered by the wonton wrapper.
  3. Wet the edge of the wonton wrapper and rub it to seal closed.
  4. Repeat for all 6 mozzarella sticks.
  5. Spray with cooking spray.
  6. Place in airfryer for 6 minutes at 390º. I recommend pulling them out about half way through and shaking the basket!


For the record, I have tried these in the oven as well. Based on the handbook for my airfryer, I put them on a cookie sheet at 440º for 6 minutes, then flipped them and broiled for a minute or so, and the cheese exploded out of them! They were crispy and delicious still, but they weren’t as put together as the airfryer version.


Nutritional Info

6 mozzarella sticks per serving. 7 Freestyle Points; 7 Smart Points; 7 Points Plus (all calculated with an online calculator – let me know if you find any discrepancies!)

Calories: 250, Fat: 8g, Carbs: 25g, Protein: 22g (calculated with My Fitness Pal)



This post contains affiliate links, which means I will make a small commission if you make a purchase, at no additional cost to you!